Sauteed Chicken in Mustard Cream Sauce

0503_edf_chickenmustard_vertThis simple chicken dinner dish from Martha Stewart earned four stars on her site, but got great reviews for its quick, cheap and easy nature. The dish would make for a great weeknight meal.

Here’s the recipe (students may wish to scale down the proportions):


  • 4 boneless, skinless chicken breasts, (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine, or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)


  1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
  2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
  3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

As previously mentioned, reviewers tended to comment on the low price and the ease of the recipe, making it ideal for college students. Some reviewers found small issues with the dish, though these issues are likely to arise out of cooking mistakes or taste preferences. One reviewer also recommended substitutions and additions for the dish:

Untitled5 Untitled6 Untitled7



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s